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Cinnamon Apple Muffins (Soft, Moist Muffins with Cinnamon Crumb Topping)

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These cinnamon apple muffins are soft, tender, and filled with sweet diced apples and warm cinnamon. Each muffin is topped with a buttery cinnamon crumb topping for a delicious sweet crunch.

Ingredients

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For the Crumb Topping

  • ½ cup all-purpose flour
  • ¼ cup granulated white sugar
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 4 Tbsp unsalted butter, softened at room temperature

For the Apple Muffins

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder, aluminum-free
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • ½ cup light brown sugar, packed
  • ¼ cup granulated white sugar
  • 8 Tbsp unsalted butter, softened at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream or Greek yogurt, at room temperature
  • ¼ cup whole milk, at room temperature
  • 2 medium apples, any kind, cut into ¼-inch thick pieces (2 cups diced)

Instructions

  1. Preheat the oven to 425°F. Line a standard 12-cup muffin tin with liners and set aside.
  2. Make the crumb topping: In a small bowl, whisk together the ½ cup flour, ¼ cup sugar, ¼ teaspoon salt, and ½ teaspoon cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-sized crumbs form and the mixture is no longer sandy. Set aside.
  3. Mix the dry ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon. Set aside.
  4. Mix the wet ingredients: In a large bowl with a hand mixer or stand mixer, cream together both sugars and butter on high speed for 2 minutes. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract. Add the sour cream and milk and beat on medium speed until well blended.
  5. Combine the batter: Add the dry ingredients to the butter mixture in 3 additions, gently mixing on low-medium speed. Do not overmix. Stop when the batter comes together and there are no dry streaks. The batter will be thick. Scrape down the bowl.
  6. Add the apples: Use a spatula to gently fold the diced apples into the batter until just combined. Divide the batter evenly between the lined muffin cups. Top each muffin with about 1 tablespoon of crumb topping, keeping it toward the center. Lightly press the crumbs down.
  7. Bake at 425°F for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for 10 minutes, then transfer them to a wire rack.

Notes

  • Choose a crisp-tart apple, such as Granny Smith, Macintosh, Golden Delicious, Honey Crisp, Gala, Pink Lady, Fuji, or Braeburn.
  • Do not overmix the batter; stop mixing as soon as the dry ingredients are incorporated.
  • Cool the muffins completely before storing them in an airtight container at room temperature for up to 3 days.
  • To freeze, wrap cooled muffins individually in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator overnight.

Nutrition

Find it online: https://cookingrecipetips.com/cinnamon-apple-muffins-soft-moist-muffins-with-cinnamon-crumb-topping/